The days are chilly. You need something warm and hearty and comforting ASAP. There is nothing better than cramming this fabulous soup down your throat with some crusty bread on a cold January day. I stole this recipe from my wonderful friend, Diane. She’s an outstanding cook and hostess…and an even better person.
Plus, it’s our Minnesotan duty to rock the wild rice soup. Enough chit chatting, let’s get this boil rolling.
Ingredients: You can 3x this recipe and make a big batch
- 1/3 uncooked wild rice
- 4 c chicken broth
- 1/3 c butter
- 1/2 c diced celery
- 1/4 c chopped green pepper
- 1/4 c chopped onion
- 1/4 c sliced mushrooms
- 1 small carrot, shredded
- 1 tsp minced garlic
- 1/4 c flour
- salt and pepper to taste
- 1 Tbsp chopped pimento (or if you are creative/lazy like me, you raid the green olive jar)
- 3/4 half and half cream
- 2 Tbsp dry sherry
- Slivered almonds
- Cooked chicken (optional)
1. Rinse rice under cold h20 and drain.
2. In medium saucepan, combine rice with chicken broth and cook until tender (about 45 min)
3. In another saucepan, melt butter over medium heat. Add celery, green pepper, onion, mushrooms, carrots and garlic. Cook, stirring occasionally, until veggies are tender (about 10 minutes).
4. Stir in flour and cook 2 minutes.
5. Add in chicken broth with rice, salt and pepper, (chicken) and pimento. Bring to a boil, stirring occasionally.
6. Stir in cream and sherry, heat through.
7. Serve with slivered almonds on top.
8. Eat until your belly is full and happy. Top it off with some hot chocolate in front of a warm fire, and you’ve got yourself the perfect night.